Use a traditional potato masher and mash the hell outta them. Seriously, this does work. I make 12cups of gnocchi about once a month for a customer and I don't have a ricer. Every now and then I'll have little lumps of potato here and there and I just pick them out. It just requires a lot of mashing and arm muscles. It's also necessary to make sure your potatoes are completely boiled and soft. The potato masher won't break up partially cooked potato.
A large dinner fork will work, too. Mash, mash, mash away.
A food mill works well too.
Bake your potatoes so you aren't adding more moisture to the potatoes. Then let them cool a bit so you can handle them comfortably, cut them in half and simply push them thru a sieve or fine strainer. Then snack on the skins! Yum!
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